The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

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Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

World's Best Chefs Talks

Massimo Bottura and more are coming to the Sydney Opera House.

Hôtel Plaza Athénée's new menu

Hôtel Plaza Athénée

Hôtel Plaza Athénée

Rules are made to be broken at the Plaza.

Last year, Alain Ducasse's top lieutenants in Paris took part in a round of musical chairs, which saw Christophe Saintonge depart Plaza Athénée for Le Meurice, and 36-year-old Ducasse protégé Romain Meder arrive at the Plaza with permission to shred the hotel-dining rule book. Given how influential the kitchen-garden styles of Alain Passard and Pascal Barbot have become, Meder's mission - to skip the filet mignon, and get healthy/eco-conscious via pristine fish, vegetables and grains - isn't seriously radical, even if the buckwheat galette and fruit juice that arrive before the first glass of Champagne feel a bit like haute hippie health food.

The second snack of a cracker daintily loaded with mullet, bottarga and salsify sets the five-star planet back on its axis, and the fun really starts when a grilled sardine turns up served on grilled lettuce with its own crisp backbone arcing over as a garnish. Stockfish tripe "Monte Carlo style" is peasant food luxed up to the limit, or there's langoustine and caviar - no edible witticism needed. The killer dish of smoked cabbage, stacks of Breton lobster, bitter clementine and a wonderful jus gets halfway there with the "humble products" of the hairshirty premise, but who's quibbling. White-jacketed service is jolly on the surface, take-no-prisoners beneath the smiles, and the giant mirrored cloches, constellations of chandelier droplets and marble pepper grinders are - like the food - enough of a wow to awaken gratitude in even the most wealth-weary captain of industry. From around $355 without drinks; Hôtel Plaza Athénée, 25 Avenue Montaigne, Paris, +33 1 5367 6665


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